Spicy Egg and Cheese Breakfast Quesadilla

Instructions

1. 1

   Crack the eggs into a bowl, add the salt and black pepper, and whisk until well combined.

2. 2

   Heat the olive oil in a large non-stick skillet over medium heat.

3. 3

   Add the diced jalapeño and diced tomato to the skillet and sauté for 2 minutes until slightly softened.

4. 4

   Pour the beaten eggs into the skillet and scramble gently, stirring until the eggs are just set but still moist. Remove from heat.

5. 5

   Lay out the whole wheat tortillas on a clean surface. Evenly divide the scrambled egg mixture among the tortillas, spreading it over half of each tortilla.

6. 6

   Sprinkle the shredded pepper jack cheese evenly over the eggs on each tortilla.

7. 7

   Fold each tortilla in half to cover the filling and form a half-moon shape.

8. 8

   Wipe the skillet clean and return it to medium heat. Place the folded quesadillas in the skillet (in batches if necessary) and cook for 2-3 minutes per side, or until the tortillas are golden brown and the cheese is melted.